Jobs at Marriott in Singapore

He/She reports directly to the Retail Manager.

The role is to administer the Retail Department in its daily operations.

Responsible for retail operations, associate management, and executing job functions in line with all hotel requirements and procedures.

1. Assisting Retail Manager to execute all festive season food and beverage offerings, including but not limited to: Chinese New Year, Rice Dumplings/Dragon Boat Festival, Mooncake/Mid-Autumn Festival, Thanksgiving, and Christmas
2. To liaise with other departments in order to support retail operations.
3. Guided by the Retail Manager to manage online, third-party, off-site platforms, and other channels to maximize sales performance.
4. Able to conduct and attend guests’ complaints and suggest resolutions.
5. To respond to guest enquiries or concerns in a timely manner
6. Check cleanliness of retail area, product storage, and ensure sufficient stock of condiments at all times.
7. Possess good food & beverage knowledge and perform upselling constantly through active recommendation or suggestive selling during order taking.
8. Perform Cash/Bank Handling procedures:
9. Process all payment methods in accordance with Accounting procedures and policies.
10. Follow property control audit standards and cash handling procedures (e.g., blind drops).
11. Count bank at the beginning of shift to ensure that amounts are correct and that there is adequate change.
12. Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.
13. Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
14. Transport bank to/from assigned workstation, following security procedures.
15. Obtain manual authorizations and follow all Accounting procedures when computer system is down.
16. Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times.

9. Ensure proper hand over on the retail booth set up and tear down according to the retail manager and hotel’s directions.

10. Maintain good guests and associates relations.

11. Anticipate guests’ needs and know regular guests’ special requirements/preferences; follow up with guests constantly for any order, request, or requirement.

12. To be responsible for maintaining hotel’s assets and uphold high standards in discipline

13. Focus on Marriott’s “Spirit to Serve” as a way of improving standards and service for our guests and internal customers

14. Any other duties as may be assigned from time to time especially from outlets and banquet departments.

• A diploma in Food & Beverage Services, Hospitality Management or a related field is often a minimum requirement.
• Experience in project management preferred
• Proficiency in using basic computer programs, such as Microsoft Office, and potentially hotel-specific software (e.g., Micros, Opera) is a plus.
• Strong verbal and written communication skills are essential for interacting with guests, team members, and management.
• The ability to work flexible hours, including evenings, weekends, and holidays, is often required.